In a large mixing bowl, combine 1½ cups of the flour and the yeast. Set aside.
In a saucepan, heat the wine, butter, sugar and salt until warm (115 to 130 degrees- use a thermometer). Add to the dry mixture in the bowl. Add the eggs and beat at low speed for 30 seconds, scraping the sides of the bowl; beat at high speed for 3 minutes. By hand, stir in the cheese, and gradually add in just enough extra flour (up to 1½ additional cups) to make a soft dough.
Turn the dough out onto a lightly floured surface; knead until smooth and elastic. Place in a lightly greased bowl, turning once to grease all surfaces of the dough. Cover and let rise in a warm place until double in bulk, about 1½ hours.
Punch the dough down; cover and let rest 10 minutes. Shape into an 8-inch round loaf and place in a greased 9-inch pie pan. Cover and let rise until doubled, about 40 minutes.
Preheat the oven to 375 degrees F. Bake for 40 minutes, covering with foil after the first 20 minutes.
*Try substituting Fontina cheese for Monterey Jack.